Mujaddara a Flavorful Rice Pilaf of Middle Eastern Cuisine Naturally Vegetarian and Filled with Heart-Healthy Fiber
Mujaddara A flavorful rice pilaf of Middle Eastern cuisine naturally vegetarian and filled with heart-healthy fiber. MAKES 6 SERVINGS Ingredients • 1 Tablespoon olive oil • 2 large onions, peeled and thinly sliced • 2 garlic cloves, peeled and finely chopped (or substitute 1 teaspoon garlic powder) • ½ cup water, divided, see below • 1 teaspoon cumin • 1 teaspoon allspice • ¼ teaspoon kosher salt • ¼ teaspoon black pepper • 3 ¼ cups low-sodium or unsalted chicken broth • 1 cup brown basmati rice, uncooked (try short grain rice for shorter cooking time) • 1 cup brown lentils, uncooked • 6 ounces (=6 cups) spinach or baby kale (or, substitute 1 cup chopped fresh herb leaves such as basil, parsley, cilantro, and/or mint) • Juice of 1 lemon OR 1 Tablespoon vinegar • ½ cup plain Greek yogurt • ½ cup plain tahini (sesame seed paste) Directions 1. Place medium pot on stove over medium heat. When the pot is hot, add oil, onions, garlic, 1/4 cup water, cumin, allspice, salt, and pepper. Stir well. Cook, stirring often, until onions are brown and soft, for about 40 minutes. Add last 1/4 cup water if all of the liquid has evaporated. 2. Place broth, rice, and lentils in another medium pot over high heat. Bring to a boil, then lower the heat and cook covered until tender, about 35-45 minutes. Turn off heat. 3. Add greens or herbs to the lentils and let sit 5-10 minutes. There should still be a small amount of broth remaining. 4. Add prepared onions to lentils and gently mix together. Stir in lemon juice or vinegar.
[Show full text]